Measurement of ascorbic acid and erythorbic acid in processed meat by HPLC.
A simple and efficient HPLC method is described to measure both ascorbic and erythorbic acid separately in processed meat products. The system used consisted of a reversed-phase column, a mobile phase containing an ion-pairing agent and ultraviolet detection. The procedure, which was checked on a variety of samples, was found to give reproducible and reliable results.
Schüep
W
W
Department for Vitamin and Nutrition Research, F. Hoffmann-La Roche Ltd., Basal, Switzerland.
Keck
E
E
D000818:Animals; D001205:Ascorbic Acid / Q000032:analysis*; D002851:Chromatography, High Pressure Liquid; D005374:Filtration; D008461:Meat Products / Q000032:analysis*; D015203:Reproducibility of Results; D013237:Stereoisomerism
C005056:isoascorbic acid; D001205:Ascorbic Acid